Table 4. Porosity and shear force of semi-dried restructured sausages with different water addition levels
Treatment1) | Porosity (%) | Shear force (kg) |
WAL0 | 5.97±1.45e | 8.49±0.52a |
WAL10 | 9.22±2.72e | 8.39±0.75a |
WAL20 | 15.35±3.38d | 7.11±1.04b |
WAL30 | 22.61±3.30c | 6.57±1.10b |
WAL40 | 29.90±2.09b | 4.26±0.67c |
WAL50 | 33.69±3.43a | 4.69±0.43c |
Data are presented as mean±SD.
WAL0, 100% pork; WAL10, 90% pork/10% water; WAL20, 80% pork/20% water; WAL30, 70% pork/30% water; WAL40, 60% pork/40% water; WAL50, 50% pork/50% water of semi-dried restructured sausage.
Different superscript letters represent significant differences (p<0.05).